Cookbook Challenge: Week 20
Recipe: Rhubarb Yoghurt muffins
Cookbook: Vegetarian cooking, a commonsense guide
The theme for this week’s Cookbook Challenge is “tangy”, and first up I must make a confession. I cheated this week – I actually made these muffins last week! I was going to make a fresh recipe for the theme this week, but in keeping with our long weekend tradition we did some more house painting on Good Friday (our bedroom and our ensuite). It looks fantastic, but painting seems to suck all the energy from me for the rest of the weekend and I couldn’t muster up the motivation to do anything today!
A colleague of mine gave me some rhubarb from her garden, and I used them in these muffins last weekend. I love it when people give me food – particularly when they have grown it themselves! Coincidentally, the muffins fit with the tangy theme – since they had rhubarb and yoghurt in them.
The original recipe made a large cake, but I made small cakes instead. I’m calling them muffins because the rather thick batter is mixed like a muffin rather than a cake – but the texture of them is very cake-like, similar to a butter cake. They look quite flat, but they were very good and moist. The original recipe called for a tablespoon of rose water, which I halved because I was worried that it would be too soapy. Half a tablespoon gave them a faint, sweet, fragrance that went really well with the rhubarb. I think I worried needlessly, a whole tablespoon probably would’ve been fine!
I gave a couple of muffins to my colleague, and she has promised me more rhubarb in the future. Sounds good to me!
Update: See the round up for this week at My Food Trail.
Rhubarb and yoghurt muffins
Adapted from: Vegetarian cooking, a commonsense guide
150g finely sliced rhubarb (plus a couple of stems, thinly sliced, for decoration)
250g caster sugar
310g self-raising flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
125g plain yoghurt
1 tablespoon rosewater
125g unsalted butter, melted
Preheat the oven to 180°C. Lightly grease a 12 cup muffin tin.
In a bowl, mix together the rhubarb and sugar. Sift the flour over, and mix into the rhubarb mixture. Stir in the vanilla, egg, yoghurt, rosewater and butter until just combined (the mixture will be very thick).
Spoon the batter into the muffin trays, and decorate with the extra pieces of rhubarb. Bake for about 20 minutes, or until a skewer inserted into the muffins comes out clean.
Remove from the oven and turn out on to a wire rack to cool.